“One morning while I was making grits I thought how could I improve this? Aha! Here is the new and improved model. Sometimes I add cheese, sometimes herbs. Gruyere is spectacular. Also, we love these grits topped with poached eggs for breakfast or creamy mushroom ragout for lunch or dinner.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 13 cups chicken broth
  • 1 13 cups fat-free half-and-half
  • 23 cup grits
  • 4 tablespoons butter
  • salt and pepper
  • hot sauce

Directions

  1. Bring the liquids to a boil and whisk in the grits.
  2. Lower the heat to a slow simmer, cover and cook until creamy and soft, about 5-8 minutes, stirring occasionally so they don't stick.
  3. Season with butter, salt and pepper, and serve.
  4. Offer hot sauce on the side.

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